Chicken Pot Pie Ix
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Carrot (sliced)1 cup
Green Pea (frozen)1 cup
Celery (sliced)1 cup
Butter1 cup
Onion (chopped)1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Black Pepper1 tsp
Celery Seed1.75 cups
Chicken Broth2 cup
MilkDirections:
1
Add water to cover and boil for 15 minutes
2
Preheat oven to 425 degrees F (220 degrees C
3
) In a saucepan, combine chicken, carrots, peas, and celery
4
Remove from heat, drain and set aside
5
In the saucepan over medium heat, cook onions in butter until soft and translucent
6
Stir in flour, salt, pepper, and celery seed
7
Slowly stir in chicken broth and milk
8
Simmer over medium-low heat until thick
9
Remove from heat and set aside
10
Place the chicken mixture in bottom pie crust
11
Pour hot liquid mixture over
12
Cover with top crust, seal edges, and cut away excess dough
13
Make several small slits in the top to allow steam to escape
14
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly
15
Cool for 10 minutes before serving